Crock Pot Beef Barley Soup is the ultimate hearty, comforting meal—tender beef, chewy barley, and savory vegetables slow-cooked to perfection in a rich broth. Perfect for chilly days!
Slow Cooker Beef Barley Soup
Prep Time: 15 mins | Cook Time: 6-8 hours (Low) or 3-4 hours (High) | Serves: 6-8
Ingredients:
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1.5 lbs stew beef (chuck roast, cut into 1-inch cubes)
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1 tbsp olive oil (for searing, optional)
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1 yellow onion, diced
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3 carrots, diced
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3 celery stalks, diced
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3 garlic cloves, minced
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6 cups beef broth (low-sodium)
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1 (14.5 oz) can diced tomatoes (undrained)
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¾ cup pearl barley (uncooked, rinsed)
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2 tbsp tomato paste
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1 tsp dried thyme
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1 tsp dried rosemary
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2 bay leaves
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1 tsp Worcestershire sauce
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Salt & black pepper to taste
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1 cup frozen peas (optional, add at the end)
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Fresh parsley, chopped (for garnish)
Instructions:
1. Sear the Beef (Optional but Recommended):
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Heat olive oil in a skillet over medium-high heat.
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Pat beef dry, season with salt & pepper, then sear until browned (2-3 mins per side). Transfer to the slow cooker.
2. Layer Ingredients in Crock Pot:
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Add onion, carrots, celery, garlic, barley, diced tomatoes, tomato paste, thyme, rosemary, bay leaves, Worcestershire sauce, and beef broth. Stir well.
3. Slow Cook:
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Cover and cook on:
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Low for 6-8 hours (best for tender beef)
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High for 3-4 hours (if short on time)
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4. Finish & Serve:
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Remove bay leaves, stir in peas (if using), and let sit 5 mins.
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Adjust salt & pepper to taste.
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Garnish with fresh parsley and serve with crusty bread.
Tips & Variations:
✅ Make it thicker? Mash some potatoes or add a slurry (1 tbsp cornstarch + 2 tbsp water).
✅ Vegetarian version? Swap beef for mushrooms & use veggie broth.
✅ Freezer-friendly! Store for up to 3 months (barley may soften upon reheating).
Warm, filling, and packed with flavor—this soup is a cold-weather staple! ❄️🍲 Would you like a spicier kick (add smoked paprika or red pepper flakes)? 😊